Unlike other cocas, the Coca of Cal Mossèn is not sold in baker’s shops or small establishments. We have targeted our production for the restaurant trade, offering a complete and exclusive service, with all the guarantees of high quality.
As ambassadors of the Coca of Mossèn Cinto we look for excellence. The cocas are madeevery day in the bakery, to order, and by hand, with natural ingredients and in very small baking batches, with bakes of no more than fifty cocas.
This limitation allows us to remain free from over-exploitation, maintain thorough quality control and preserve to the maximum the properties of freshly-baked bread.
We would like to point out that we make this coca in a natural way, bearing in mind that it is a “live” product (or, with live micro-organisms), so it is very hard to achieve such consistency without using additives or preservation processes.
But the process does not end here. We transport the cocas to the establishments and restaurants with whom we closely work. We take great care in transportation and presentation, and, once we are there, we ensure that it is kept under the best conditions that help it to preserve all the special qualities of our artisan bread.
The aim is to offer the customer a complete experience. A Coca of Mossèn Cinto which confers the same sensations as those which were released in the family bakery in the past.